Alright folks, so months ago I bought a huge damn box of teabags. Like, a year’s supply to any sane person (I drink enough tea not to be considered sane). It’s a strongish orange pekoe, slightly bitter (part of why I like it) and because orange pekoe’s black tea, I don’t put any milk in it. There are supposed health benefits that milk neutralizes, ja?
I also don’t put any sugar in it, partly because I’ve got a paramedic fitness test to pass in a year’s time and partly because it’s way overrated. Occasionally I put honey in it, but that’s pricey around here. And this is a strong enough blend that it takes a lot of honey for one’s tastebuds to even notice there’s honey in it even if you leave the bottom unstirred and tip it up to your face.
I do keep other teas around the house- a lighter orange pekoe, some non-pekoe black tea, several green teas, and once in a while I splurge on a bit of loose leaf and/or herbal tea. But I like to conserve those as much as possible, and sooner or later these bajillion teabags have got to have a shelf life anyway. As tasty as they are if I’m to finish this box before I grow old, I’m going to need some variation. Preferably numerous variations. There are mint leaves growing wild nearby, so I may try grinding some of them up. What are some other flavouring agents I could add? I’m open to everything, whether it’s a type of fruit, condiment, extract, whatever.
I do happen to be of legal drinking age where I live, so any good recipes for alcohol mixes made with tea would also be welcome.
I have some maple syrup around that I’ll never use 'cause I don’t like any of the foods it’s typically put on. Tried a spoonful of that in tea the other day, not bad but it’s definitely something I’ll only do on rare occasions due to the fattening-ness potential.
I’m not sure whether that was intended to be a smartass remark or a sincere one, but I was hoping for things I hadn’t thought of. I should probably have mentioned that I’ve thought of brandy.
I am fond of a wedge of lemon in my tea, and very occasionally with a good strong russian caravan I have, I will use a bit of spices [nutmeg, clove, cinnamon and candied ginger rootmainly] with the tea when brewing and a small wedge of orange to make a sort of chai-ish tea. Mint is always good, and my husband likes lemon verbena added to his tea occasionally [while brewing and then removed]
Yes, made-up chai happens here sometimes too, since I have all the spices required anyway - one trip to the Indian grocery store will set you up for six months and just a few bucks. And then you can use them to make biryanis, curries, all kinds of lovely things. Just chuck some tea bags in a saucepan with a cinnamon stick, 2-3 cardamom pods (crushed GENTLY), 4-5 cloves, a pinch of ground ginger, and 3-4 white (or black) peppercorns. Cover with milk, or half milk, half water, and simmer til tea-coloured and smelling lovely. Strain, sweeten with honey or sugar.
Note this is just my version. If you have other spices, throw em on in. Replace your cinnamon and cloves with allspice. Fennel would be nice too.
I also have a slug of whiskey and lemon in my tea if I’m under the weather. Mmm.
What you have there is likely to be an Assam or Nilgiri blend. Experience and my book of tea agree that citrus is likely to be its friend. If you wish to add spices, pungent spices will likely serve best. How about this recipe:
Cut a small lemon into thin slices and lay the slices flat. Sprinkle them with nutmeg and about 1/4 to 1/2 teaspoon of sugar. (I know you want to avoid sugar, but this small amount helps to draw out the lemon.) Let the lemon slices sit while you brew the tea. Brush off any excess nutmeg and sugar, and place a lemon slice in each cup as you pour.
My book calls this “Connecticut Yankee Tea”, for reasons unknown.
Other things you might consider trying:
A touch of orange blossom water. It’s extremely fragrant, and I find it delicious–but I’m a sucker for floral notes in my tea.
Brew it strong and mix it with ginger beer, or add a bit of grated ginger to the steeping process. Rum optional.
Awesome- making a list of ways to try it as we speak. I hadn’t thought to spice it beyond cinnamon- mmmm.
I like the floral tastes myself, usually more in green teas, and I can’t tell you how excited I get over passiflora. I was afraid this particular stuff would smother it to death but hadn’t taken citrus fruits (or related substances) into account.
Clearly next time I make lemon ginger tea I should keep some to add to it too.
When I drink I like a dark or medium rum with pineapple juice- would that be a good idea too? I mean, I knpw pineapple isn’t a citrus fruit, but it is acidic and relatively strong-flavoured. Sounds like it would be good iced.
All of that sounds good. The nutmeg in the Connecticut Yankee Tea is why it’s called what it is, because Connecticut is The Nutmeg State.
I would make a pitcher of tea punch to keep in the refrigerator, like iced tea, using oranges, lemons, pineapple, mint, or mix it with some lemonade or some kind of fruit juice. One can get used to drinking unsweetened beverages if they’re tasty enough. You can make ice cubes from tea, too, and throw them in.
I used to get a lot of oddball tea at Christmas and if I didn’t like it, would put it in labelled baggies and just give it away to friends and relatives. That got rid of a lot and I didn’t feel bad I had to throw it away or just let it sit there in the cupboard forever.
I do quite like the taste, 'tis just that the same cup of tea a handful of times each day is, ah, not my cup of tea (cymbals bash). I’ve been drinking it unsweetened and with no spices or anything in it for months, came in looking for a change.